It seems to make no difference whether you make the sauce by the quickie blender method or the longer mixer way. The blender method is more foolproof.
Start with 8 egg yolks, a tbsp rice vinegar, pinch of salt, and a half pound of melted butter thinned with a pint of warm peanut oil. (It's been years since I made this; I was feeding several dozen people)
Get the blender cranking and stream in the oil/butter mix. Take care to not let the emuilsion break. Then add a little soy sauce and sugar to taste.
Put the shrimp butterflied onto a buttered grill. Immediately top it with the topping. Put a lid over the shrimp. Quicker than you think wise, lift the lid. (it cooks FAST). Douse with brandy or cognac, flame, serve. This is good stuff. Don't serve it to anyone over age 50 unless you're in the will.
Start with 8 egg yolks, a tbsp rice vinegar, pinch of salt, and a half pound of melted butter thinned with a pint of warm peanut oil. (It's been years since I made this; I was feeding several dozen people)
Get the blender cranking and stream in the oil/butter mix. Take care to not let the emuilsion break. Then add a little soy sauce and sugar to taste.
Put the shrimp butterflied onto a buttered grill. Immediately top it with the topping. Put a lid over the shrimp. Quicker than you think wise, lift the lid. (it cooks FAST). Douse with brandy or cognac, flame, serve. This is good stuff. Don't serve it to anyone over age 50 unless you're in the will.
MsgID: 041381
Shared by: Allan Yamakawa,Chicago, IL
In reply to: ISO: Ron of Japan,s Shrimp Sauce
Board: Quantity Cooking at Recipelink.com
Shared by: Allan Yamakawa,Chicago, IL
In reply to: ISO: Ron of Japan,s Shrimp Sauce
Board: Quantity Cooking at Recipelink.com
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